Mushrooms

"Animal, vegetable, or mineral? Actually, none of the above. Like
it's cousins mold and yeast, the mushroom is a form of fungus that
lives off the decaying remains of other organisms, making it one of the
most primitive foodstuffs out there. Throw in an otherwordly appearance
(spires, fronds, gills) and unpredictable effects (from benign to lethal, and
sometimes even transcendent), and it's no surprise that the mushroom
figures in countless fairy tales and myths. But the kitchen is where it's real
magic happens: Thanks to high glutamic acid content, it adds rich, meaty
depth to any dish, making it not just a vegetarian's BFF, but a carnivore's,
too. Wild or cultivated, gnarled or frilled, one thing's for sure: The mushroom
knows how to get- and keep- our attention.
Know your mushrooms...
Portobello - From: United States. These fully mature creminis make perfect grilled "hamburgers."
Chanterelle - From: Europe. Nutty and delicate, they should be added to a dish at the last second.
Shiitake - From: East Asia. Toss them into a stir-fry with lashings of ginger, gf soy sauce, and sesame oil.
Morel - From: Europe. Intense and smoky, they're best when sauteed simply in butter and herbs."
-Whole Living Magazine, November 2012